Mediterranean Tender Beef, Bacon & Fusilli Stew
with Pre-Cut Veggies & Parsley
We love a slow cooker dish - just throw in your ingredients, and come back later to a meal that is sure to be warm, hearty and comforting. This one involves a rich beef ragu with risoni to keep you satisfied. We can’t wait to dig in!
We’ve replaced the risoni in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Beef Chuck Roll
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 sachet
Kiwi Spice Blend
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Fusilli
1 packet
baby leaves
1 packet
Parsley
1 packet
diced bacon
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten; )
1 tsp
brown sugar
2 cup
boiling water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Cut beef chuck into 3cm chunks. • In a medium bowl, combine beef, the plain flour and a generous pinch of salt and pepper. • In a large ovenproof saucepan, heat a generous drizzle of olive oil over high heat. Cook beef, turning occasionally, until browned, 2-3 minutes. Transfer to slow cooker.
TIP: The flour will char slightly in the pan, this adds to the flavour.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until tender, 4-5 minutes. • Add garlic & herb seasoning, Kiwi spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add diced tomatoes, the brown sugar and water, and stir to combine. Transfer to slow cooker and set cooking temperature to high. Place lid on slow cooker and cook until beef is tender, 4-5 hours.
TIP: No slow cooker? Preheat oven to 200°C/180°C fan-forced. Cover pan tightly with a lid (or foil). Bake until thickened and beef is tender, 50-60 minutes. Add risoni in the last 30 minutes of baking and stir to combine.
• In the last 30-35 minutes of cook time, remove lid from slow-cooker, then add risoni and the butter to the stew. Stir to combine and return lid. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Remove stew from the oven, then add bacon and baby leaves, stirring through risoni until leaves are wilted. Season to taste.
TIP: If the risoni is dry, stir through a splash of water
• Divide Mediterranean beef, bacon and risoni stew between bowls. • Tear over parsley to serve. Enjoy!